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Sourdough Blueberry Buckle Coffee Cake

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Level: Easy

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Description

Sourdough Blueberry Buckle Coffee Cake is at home on the breakfast table but it also makes a great dessert or snack. Loaded with blueberries in the moist cake with a crisp, sugary topping, it tastes a little like summer, maybe even better. (If you don’t bake with sourdough, adjustments to make it without sourdough are at the end of the recipe.)

Ingredients

  • FOR THE CAKE:
  • 2 cups Blueberries, Fresh Or Frozen
  • ¼ cups Butter
  • ¾ cups Sugar
  • 1 whole Egg
  • 1-¼ cup Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ cups Milk
  • ½ cups Fresh Sourdough
  • FOR THE TOPPING:
  • ¼ cups Butter
  • ½ cups Sugar
  • ⅓ cups Flour
  • ½ teaspoons Cinnamon

Preparation

Preheat oven to 350ºF. Spray a 9×9 inch or a 7×11 pan with cooking oil spray.

For the cake:
Rinse blueberries and set aside to dry on a paper towel. Cream together butter, sugar and egg. Add flour, baking powder and salt. As you are mixing in the dry ingredients, pour in the milk and sourdough. (If you don’t have a stand mixer, add the dry and wet ingredients alternately.) Blend well. Pour about 2/3 of the mixture into prepared pan. Top with blueberries. Add remaining batter and spread over blueberries. It’s okay if blueberries are not completely covered.

For the crisp topping:
Mix ingredients together well and sprinkle over batter in the pan.

Bake for 30-35 minutes or until lightly browned.

To make without sourdough:
Increase milk to 3/4 cup, flour to 1 1/2 cups and baking powder to 2 teaspoons. Omit sourdough. Combine as directed above.

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